Healthy Taco Pasta Salad is simple to make, minimal prep, and filling for the whole family! This Creamy Pasta Salad has a healthy twist. Tossed with a greek yogurt based avocado cilantro dressing. Recipe at KathleensCravings.com
Meanwhile, heat a large skillet over medium-high heat. Cook the ground beef, browning and crumbling as it cooks. If desired, drain off any excess fat.
To the cooked ground beef in the skillet, add the 2/3 cup of water and taco seasoning. Stir and continue cooking over medium heat until the seasonings are combined and slightly thickened. Remove from heat.
Make the Avocado Cilantro Dressing. In a food processor or blender, combine all dressing ingredients. Blending until creamy.
In a large bowl toss the cooked pasta, taco ground beef, remaining salad ingredients, and the finished dressing.
The pasta salad is best served immediately at room temperature. But, leftovers can be stored in the fridge in an airtight container for 3 days.
I used Banza penne pasta. Found here! But, use your favorite small noodle of choice. White, wheat, gluten free, etc.